Spiced Gløgg with Port Wine and Cointreau

Author Notes

This is a recipe that I created when we lived in Copenhagen, and I wanted to come up with a version of Gløgg that would wow my in-laws and Danish friends. Gløgg is a Scandinavian specialty served during the Christmas season, similar to spiced mulled wine or vin chaud. The difference with my recipe is that it's extra-fortified with port wine, Cointreau and rum-soaked raisins. The key is to first make a reduction with the port, Cointreau and orange juice. This becomes the base to the gløgg, adding depth and a mellow sweetness without overly sugary, cloying results. The addition of rum-soaked raisins and toasted almonds at the end almost qualifies this beverage as food. Be sure to add some of the liqueur from the raisins for extra fortification. - TasteFood —TasteFood

Test Kitchen Notes

Glogg is essentially mulled wine and this is such a well-thought out version. TasteFood adds Port and Cointreau, which enrich the red wine and soften its coarse edges, and the orange and spices, simmered into the alcohol, give the punch depth without exhausting you with too many aromas. Drink this soon after making, as it doesn't reheat well. But we doubt it will last that long anyhow. Cheers! - A&M —The Editors